Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Walp) based doughnuts
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DOI: 10.1016/j.jfca.2020.103753
Abstract: Abstract Doughnuts made from cowpea, a highly nutritious pulse, are frequently consumed in West Africa. As processing may affect their nutritional composition, cowpea processing into two doughnut types (ata and ata-doco) was characterized, and samples… read more here.
Keywords: oligosaccharide contents; alpha galacto; galacto; composition ... See more keywords